Influence of Different Lactic Acid Bacteria Fermentations on the Nutritional Substance and Volatile Flavor Compounds of Concentrated Pear Juice
In this study, strains of Lactobacillus plantarum (LP), Lactobacillus acidophilus (LA), Lactobacillus brevis (LGG), and Leuconostoc mesenteroides (LM) were used as fermentation strains to produce acidifiers from the concentrated pear juice residue in the distilled pear industry, the changes in activ...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2024-12-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023120013 |
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